@article{af1dfbfcf55b471ab36af34afd39a6c6,
title = "Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer",
abstract = "Consumers are increasingly concerned about healthy eating habits. The incorporation and stability of 2% antihypertensive whey peptide extract in a new coating of cashew nuts with reduced salt (less 15 and 30%) was studied. The evaluation of nutritional value, in vitro antihypertensive activity and consumer acceptance of final products was assessed. Incorporation of peptide fraction assured the production of a snack with an ACE-inhibitory activity (532.2 μg mL−1 IC50 value). The amount of lipids present in coated cashew nuts was composed mainly by essential fatty acids, mostly monounsaturated. Glutamic acid, leucine, arginine and aspartic acid were the most abundant essential aminoacids. 70% of the consumers considered both samples (15 and 30%) as “ideal taste”. The results suggest that the new coating allowed the development of a new snack with reduced salt content, opening new opportunities as carrier of other ingredients to develop more diversified and efficient functional foods.",
keywords = "Antihypertensive activity, Cashew, Consumer acceptance, Healthy snack, Whey peptides",
author = "M. Amorim and Pereira, {J. O.} and Silva, {L. B.} and Ormenese, {R. C. S. C.} and Pacheco, {M. T. B.} and M. Pintado",
note = "Funding Information: The authors gratefully acknowledged the Agency of Innovation (Ag{\^e}ncia de Inova{\c c}{\~a}o, ADI, Portugal) and Quadro de Refer{\^e}ncia Estrat{\'e}gico Nacional (QREN, Portugal) through project ACTIPEP (QREN-ADI 11531) and to CYTED through Project IBEROFUN (CYTED - 110AC0386) for funding this project. CerealChocotec – ITAL, for all technical assistance in the coating elaboration and Prof. Carlos Dias Pereira from Escola Agr{\'a}ria de Coimbra (Coimbra, Portugal) for support on ultra/nano filtration system. Financial support for M. Amorim was provided by the PhD scholarship ref. SFRH/BD/81901/2011 and National Funds from FCT through project UID/Multi/50016/2013 by Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia, Portugal. Funding Information: The authors gratefully acknowledged the Agency of Innovation (Ag{\^e}ncia de Inova{\c c}{\~a}o, ADI, Portugal) and Quadro de Refer{\^e}ncia Estrat{\'e}gico Nacional (QREN, Portugal) through project ACTIPEP ( QREN-ADI 11531 ) and to CYTED through Project IBEROFUN ( CYTED - 110AC0386 ) for funding this project. CerealChocotec – ITAL, for all technical assistance in the coating elaboration and Prof. Carlos Dias Pereira from Escola Agr{\'a}ria de Coimbra (Coimbra, Portugal) for support on ultra/nano filtration system. Financial support for M. Amorim was provided by the PhD scholarship ref. SFRH/BD/81901/2011 and National Funds from FCT through project UID/Multi/50016/2013 by Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia, Portugal . Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",
year = "2018",
month = jun,
doi = "10.1016/j.lwt.2017.12.075",
language = "English",
volume = "92",
pages = "204--211",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Ltd.",
}